This zucchini cake is super moist and filled with yummy spices, making it a perfect treat for any time of the day. The cinnamon cream cheese frosting adds a sweet swirl of flavor!
I love how the cake hides those sneaky veggies! It’s like eating cake for breakfast and calling it healthy—who wouldn’t love that? 🎉 Plus, it’s really easy to whip up!
Key Ingredients & Substitutions
Zucchini: This ingredient adds moisture and keeps the cake tender. If you’re out of zucchini, you can use grated carrots or even applesauce for a different flavor.
Sugars: I love using a mix of granulated and brown sugar because the brown sugar adds a slight molasses flavor. You can substitute the white sugar with coconut sugar for a healthier option, but it may darken your cake.
Flours: While all-purpose flour is standard, you might consider using whole wheat flour for added nutrition. Just be aware it can slightly change the texture.
Nuts: I usually add walnuts for crunch, but if you’re nut-free, you can omit them or replace with sunflower seeds for a tasty twist.
Coconut: Adding shredded coconut gives a great texture and flavor. If you prefer, you can skip it or use chopped dried fruit for sweetness.
What’s the Best Way to Prepare Zucchini for Baking?
Preparing zucchini is simple! First, wash the zucchini thoroughly. Then, you can either peel it or leave the skin on for extra nutrients. Grate it using a box grater or a food processor. Make sure to squeeze out excess moisture, particularly if it’s very wet, to avoid a soggy cake.
- Grate zucchini and place it in a clean kitchen towel or cheesecloth.
- Squeeze to remove excess liquid, then measure the 2 cups needed for the recipe.
This way, your cake will turn out perfectly moist without being too heavy!
Moist Zucchini Cake with Cinnamon Cream Cheese Frosting
Ingredients You’ll Need:
For the Zucchini Cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3 large eggs
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1 cup chopped walnuts or pecans (optional)
- 1/2 cup shredded coconut (optional)
For the Cinnamon Cream Cheese Frosting:
- 8 oz (225 g) cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
How Much Time Will You Need?
This delicious zucchini cake requires about 15-20 minutes of prep time and then around 45-55 minutes of baking time in the oven. After baking, allow it to cool completely, which may take another 30-60 minutes. So, in total, plan for about 2 hours from start to finish, but most of that time is hands-off while the cake is baking and cooling!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, heat your oven to 350°F (175°C). Take a 9×13 inch baking pan or two 9-inch round cake pans and grease them with butter or cooking spray, then sprinkle a little flour in to coat. This will help the cake release easily after baking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This helps to evenly distribute the leavening agents and spices throughout the cake.
3. Combine the Wet Ingredients:
In a large mixing bowl, beat together the granulated sugar, brown sugar, and eggs until they are well blended. This mixture should be light and fluffy. Gradually add in the vegetable oil and vanilla extract, mixing well until combined.
4. Combine Wet and Dry Ingredients:
Now, slowly add your dry mixture to the wet mixture. Mix just until you see no more dry flour. Avoid overmixing to keep your cake light and fluffy!
5. Add the Zucchini and Optional Mix-Ins:
Carefully fold in the grated zucchini. If you’re using nuts and shredded coconut, gently mix them in now as well. They add great flavor and texture to the cake!
6. Bake the Cake:
Pour the batter into your prepared pan(s) and spread it out evenly. Bake for 45-55 minutes if using the 9×13 pan, or 30-35 minutes if using round pans. Test for doneness by inserting a toothpick in the center—if it comes out clean or with a few moist crumbs, the cake is ready!
7. Cool the Cake:
Once baked, remove the cake from the oven and let it cool completely in the pan on a wire rack. This usually takes about 30-60 minutes. Cooling is important to ensure the frosting doesn’t melt.
8. Make the Cinnamon Cream Cheese Frosting:
While the cake is cooling, prepare the frosting. In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, mixing until smooth. Finally, mix in the vanilla extract and ground cinnamon until fully combined.
9. Frost and Serve:
Once the cake has cooled completely, spread the cinnamon cream cheese frosting evenly over the top. If you baked it in round pans, layer the frosting between the cakes as well. Slice, serve, and enjoy your deliciously moist zucchini cake!
Finish off your day with this delightful treat. Store any leftovers covered in the refrigerator. Enjoy! 🎂
FAQ
Can I Use Frozen Zucchini in This Recipe?
Yes, you can! Just make sure to thaw it completely and drain any excess moisture before using it. Frozen zucchini may have a bit more water due to thawing, so proper drainage is key to maintaining the cake’s texture.
What if I Don’t Have Vegetable Oil?
No problem! You can substitute vegetable oil with equal amounts of melted coconut oil, applesauce for a healthier option, or even canola oil. Each will give a slightly different flavor and texture but will still work well in the cake.
How Can I Store Leftover Zucchini Cake?
Store any leftover cake in an airtight container in the refrigerator for up to 4-5 days. To keep it fresh, cover the top lightly with plastic wrap or foil if the frosting hasn’t been fully set.
Can I Make This Cake Ahead of Time?
Absolutely! You can bake the cake a day in advance and store it in an airtight container. Just frost it on the day you plan to serve it, so the frosting stays fresh and creamy!
